Kale and Lentil Salad with Potatoes Recipe - Forks Over Knives

Ingredients

• 2 tablespoons lemon juice
• 1 teaspoon yellow mustard
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ⅛ teaspoon freshly ground black pepper
• 4 cups thinly sliced kale leaves, stems removed
• 1 cup dry brown lentils, rinsed and drained
• 1 lb. Yukon gold potatoes, cut into ¾-inch dice (3 cups)
• ½ cup shredded carrot
• Sea salt, to taste